Party, party

Saturday was Jackson's sister's 22nd birthday. To celebrate, everybody came over to our house for lunch, cake, and thankfully some sunshine!! Here are some pics of everything all set up. Unfortunately, I didn't get a chance to take many of people but I think David (Jackson's dad) took care of that!! 

Here is the dessert table in our kitchen.

Lisette made a wish on a red velvet cake from Olexa's. They have the most wonderful cake. This was my first time to try their red velvet and it was no exception!

Celebrating the season with jelly beans that my sweet visitors Rebecca and Hannah brought over. Ethan had his fair share while he was over.

The table complete with her candles.

I served our BBQ lunch off of my dining room table and everyone ate outside on the porch.

Here's a close up of the pulled pork. Jackson is making great use of his green egg!

We had BBQ sandwiches, chips, dip, slaw, potato salad, pasta salad, and green beans.

I put plates, forks, and napkins on the buffet along with some pictures of Lisette.

Boys manning the grill.

The birthday girl helping ethan open his slushy maker.

Signature drink: Sette's Sangria. Recipe below!

I made my outdoor breakers rack into a drink stand

Sette's Sangria

2 bottles Pinot Grigio

1/2 cup white rum

48oz Sprite

2 limes sliced into discs

2 lemons sliced into discs

2 jars drained maraschino cherries

2 pints fresh strawberries halfed

3 honeycrisp apples sliced (I used an apple slicer like this to make pretty slices)

Combine wine, rum, limes, lemons, cherries, strawberries, and apples in container and refrigerate overnight. Add Sprite right before serving and serve over ice.

I hope everybody had as much fun as I had putting everything together! Happy Birthday, Lisette!

My College Days

It's hard to believe I'm coming up on 5 years since I finished college when I still feel like I'm in high school. I've been thinking back about college lately. I'm still not certain how I made it out alive. But I do know I miss living on the plains with the greatest people on earth!

Celebrating!

Dinner with our AXO loves

Ashley's 21st Birthday!

Fried after tailgating too much

AU game on my 21st birthday

ADPi Love!

8th and Rail

Valentine's Day

For our first married Valentine's Day, Jackson and I decided to keep it pretty simple. We said no gifts and planned to enjoy dinner at Hot and Hot Fish Club. Jackson came home with these anyway

He was so proud to find a "blue bouquet" since he knows how much I like blue! Hot and Hot later on was delicious. Chris Hastings even came around to talk to us. I was sure to chat him up about Haleyville native Rob McDaniel whom he works with some. The best part of the meal was the chocolate souffle. I'm not a huge dessert fan or chocolate fan but this is just heavenly. If you ever go, don't miss it!! Somehow we forgot to a picture of us together but I'm sure we have plenty of years for that ahead of us.

Valentine's day is also my brother-in-law Parker's birthday. He is a ripe old age of 20 and one of the sweetest guys I know. Luckily, Jackson and I will get to celebrate with him in Birmingham next weekend!

Looking spiffy for our wedding.

Look at those skills!

Parker and Rosie love each other.

Happy Birthday, Parker! We love you!

Today is Jackson's sister-in-law, Katie's birthday! In the Benefield family, February is a busy month. 

Taking our ring bearer down the aisle

I'm so lucky that Jackson's brother picked you for a wife! Happy Birthday, Katie!

Channeling My Inner Italian

Last Friday Jackson and I grilled out steaks at home. I am a firm believer that the best steaks I've ever eaten were cooked at home. Plus, I can use as much A-1 as I want with zero judgment :)

To go with it I decided to make mushroom risotto. I use the same recipe every time I make it and it always turns out delicious so I thought I would share.

Mushroom Risotto

Ingredients

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice

• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese
  
  

Directions

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Helpful tips from Caroline

I use an electric skillet to maintain temperature.

I also forego the chives. I'm sure they would be fine, but it tastes great when you skip them too!

This makes a ton of risotto so it's great for a dinner party.